The easiest three ingredient peanut butter cookies! Make them sugar-free for a tasty low-carb treat. Ready in 15 minutes!
Iiiiintroducing! The EASIEST, three ingredient peanut butter COOKIES! These keto peanut butter cookies deserve a grand entrance, because they’re my newest low-carb obsession. They’re ready in 15 MINUTES. No joke. They are made in ONE BOWL, and all you need is a measuring cup, and a spoon! Obviously, the chocolate dipping requires a few more ingredients and utensils, but I actually don’t even usually dip my peanut butter cookies!
When you’re having a sweet tooth emergency, what’s your usual go-to? I have to admit I usually rummage through the pantry for my super-not-so-secret stash of dark chocolate. If I’m really hard-up for a quick fix, I’ll dig through the baking cupboard and dig out the chocolate chips. One of my favourite mid-afternoon picks is a spoonful of PB with some dark chocolate chips scattered on top. Mmmm…
I know you’re into the pb and chocolate combo. If you’re not, you don’t belong here. ‘
KIDDING! Stay! Please? Please!
It’s just that I ADORE the combination of peanut butter and chocolate. I can’t get enough! Reese’s peanut butter cups are my absolute favourite. I even made my own low-carb version. And Reese’s pieces cookies!
Is peanut butter ok on the keto diet?
YES! Peanut butter can definitely be a part of a keto diet. Peanut butter contains mostly fats and protein, with very little carbs! There is typically only 2-4 net carbs per serving of natural peanut butter!
Note: I’m referring only to natural peanut butter, not the shelf-stable hydrogenated kind!
Can I use natural peanut butter for peanut butter cookies?
Absolutely! Actually, it’s a MUST to keep these cookies keto friendly. If your peanut butter isn’t the natural variety, there’s a good chance you’re using the stuff that you probably grew up with. I would say the kind that I myself grew up with, but guess what? I was allergic to peanuts growing up! Thankfully for me (and you) I outgrew that.
Anyway, look for a peanut butter with 2 ingredients. Peanuts, and salt. No hydrogenated something-or-other.
What if I don’t want to use sweetener in my cookies?
You don’t have to! I use artificial sweetener to keep these cookies keto, but if you’re not concerned about low-carb, you can use 1 cup of regular granulated sugar instead. I actually tried them with honey yesterday to see if I could include that option for you guys, but it was way too sloppy to form actual cookies. You might have caught it on my Instagram stories yesterday….my baking fails are for you, friends!
We definitely can’t forget to talk about the chocolate! So technically, if you DO dip these peanut butter cookies in chocolate, which you totally should, they’re no longer a three ingredient cookie.
All I did for these cookies was melt some super-dark chocolate with a bit of coconut oil and then dip them in it. For visual effect (and a bit of crunch), I scattered on some chopped up peanuts and sprinkles.
If you use chocolate that’s at least 80% you won’t be adding too many carbohydrates to the cookies!
So I’m going to bet you have at least 15 minutes to go whip up these quick peanut butter cookies!! I highly recommend you do it!
If you hadn’t already figured it out from my previous blathering on about my love for peanut butter and chocolate, I like it. I like it a lot! If you like it a lot too, you’ve got to try a few of these other gems:
- Dark chocolate mini peanut butter cups (low-carb)
- Peanut butter snack balls
- No-bake chocolate coconut balls (low-carb)
- Peanut butter granola
And if you’re following a low-carb diet, be sure to check out these other keto sweet treats:Print
The easiest three ingredient peanut butter cookies! Make them sugar-free for a tasty low-carb treat. All in one bowl and ready in 15 minutes!
- 1 cup all-natural peanut butter*
- 1/2 cup Swerve sweetener (or other sweetener of choice)
- 1 large egg
- 6 oz dark chocolate, chopped**
- (optional) chopped peanuts, sprinkles, coconut for garnish
- Preheat the oven to 350 F and line a large baking sheet with parchment paper or a silicone baking mat. Add the peanut butter, sweetener and egg. Use a large wooden spoon to combine the ingredients thoroughly. Scooping the dough 1 tbsp at a time, place the cookie dough balls on the parchment paper, at least 2 inches apart. Gently press down on the dough balls with a fork (for pretty impressions) or the back of a spoon. Bake the cookies for 10-12 minutes, until the edges are lightly browned. Allow the cookies to cool for 5 minutes on the tray before removing to a wire rack to cool completely.
- Dip the cookies in chocolate: Place the chopped dark chocolate in a microwave-safe bowl. Melt the chocolate on high, in 30 second increments, stirring in between until glossy and smooth. Dip the ends of the cookies, one by one into the chocolate, halfway. Remove, and place back on the same parchment-lined baking sheet. Sprinkle the optional garnishes onto the melted chocolate and allow to set.
Once the chocolate has hardened, store any leftover cookies in an airtight container for 4-5 days, or in the freezer for up to 2 months.
*You can also use the shelf-stable peanut butter, but please read my blog post above to read why I state all-natural peanut butter
**To keep these cookies keto-friendly, be sure to use at least 80% dark chocolate
Keywords: keto peanut butter cookies, three ingredient peanut butter cookies